2 Tbs vegetable oil
12oz ground taco-seasoned soy "meat"
2 cups salsa
1 can pinto beans, drained and rinsed
5 8-inch flour tortillas
8oz shredded cheddar cheese
1 large tomato, thinly sliced
1/2 cup cilantro leaves for garnish
1/2 avocado, diced for garnish
1/2 cup sour cream for garnish
1) Preheat oven to 425F. Spray 10-inch springform pan with nonstick cooking spray.
2) Heat oil in large skillet over medium heat. Saute "meat" 3 to 4 minutes, add salsa and beans, and cook until heated through, about 5 minutes, stirring often.
3) Place 1 flour tortilla in bottom of pan, and place about 1/2 cup "meat" mixture over top, spreading out to cover surface. Sprinkle with about 1/4 cup cheese. Top with second tortilla, and repeat with filling mixture and cheese. Repeat procedure with remainder of tortillas, filling mixture and cheese until all ingredients are used up. Spoon any remaining mixture over top, place tomato slices on mixture and sprinkle with remaining cheese.
4) Bake about 15 minutes, or until cheese melts, and remove from oven. Garnish with cilantro, diced avocado and sour cream. To serve, slice like a cake, including garnishes with each portion.
Review: Oh, this was beyond yummy. I had leftovers and still wanted it a 3rd day!! It was easy and fast to make, too. I really liked this and I think even the meat eaters in my life will like it, if they swap the soy stuff for beef. :)
12oz ground taco-seasoned soy "meat"
2 cups salsa
1 can pinto beans, drained and rinsed
5 8-inch flour tortillas
8oz shredded cheddar cheese
1 large tomato, thinly sliced
1/2 cup cilantro leaves for garnish
1/2 avocado, diced for garnish
1/2 cup sour cream for garnish
1) Preheat oven to 425F. Spray 10-inch springform pan with nonstick cooking spray.
2) Heat oil in large skillet over medium heat. Saute "meat" 3 to 4 minutes, add salsa and beans, and cook until heated through, about 5 minutes, stirring often.
3) Place 1 flour tortilla in bottom of pan, and place about 1/2 cup "meat" mixture over top, spreading out to cover surface. Sprinkle with about 1/4 cup cheese. Top with second tortilla, and repeat with filling mixture and cheese. Repeat procedure with remainder of tortillas, filling mixture and cheese until all ingredients are used up. Spoon any remaining mixture over top, place tomato slices on mixture and sprinkle with remaining cheese.
4) Bake about 15 minutes, or until cheese melts, and remove from oven. Garnish with cilantro, diced avocado and sour cream. To serve, slice like a cake, including garnishes with each portion.
Review: Oh, this was beyond yummy. I had leftovers and still wanted it a 3rd day!! It was easy and fast to make, too. I really liked this and I think even the meat eaters in my life will like it, if they swap the soy stuff for beef. :)
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